Table of Contents
Quick answer
Salt-based fermentation uses 2% to 5% salt to grow beneficial lactobacillus in foods like kimchi and sauerkraut while holding spoilage microbes back.
A food preservation process where salt creates conditions for beneficial lactobacillus bacteria while inhibiting harmful organisms. Used to make sauerkraut, kimchi, pickles, miso, and many other foods. Salt concentration typically 2-5% by weight.
Salt-based fermentation uses salt to favor beneficial lactobacillus bacteria while suppressing harmful microbes. Typical salt levels run 2% to 5% by weight for vegetables. The process makes sauerkraut, kimchi, pickles, miso, and many other foods.
In Practice
Shred cabbage with 2% salt by weight and pack tight for sauerkraut. Korean kimchi often uses 2% to 3% salt on vegetables before chili paste and fermentation at room temperature.